Wrap the salmon fillets in tightly sealed plastic wrap, then in aluminum foil. Place the salmon on a sheet pan, then put another sheet pan on top. Put something heavy, such as two bricks, on the sheet pans, and refrigerate them for 12 hours. Flip the salmon over, cover, and refrigerate them for another 12 hours.

Rinse off the salmon under cold water, and pat it dry with a paper towel. Place the salmon in a cool, dry place for one to three hours before smoking them.